Salad of fried eggplants, prepared according to an interesting recipe, can satiate even the most hungry eater. Blue combines well with other vegetables, meat ingredients, mushrooms and spices. Any simple version of snacks can be transformed into an unusually tasty treat.
How to prepare a salad of fried eggplant?
Any salad from eggplant for each day is prepared taking into account some recommendations for the preliminary preparation of vegetables. Vegetables are not always bitter, but it is impossible to predict this moment, because if you need to use eggplants with skin, you can rid them of bitter taste in several ways.
- Eggplant, if necessary, cleaned, cut large abundantly salted and left so for 30 minutes. Rinse with running water and towel dry before roasting.
- Rinse blue from bitterness and can be in saline solution, taking one liter of water for one tablespoon of salt. Cover and put the load on top. Steep 30 -60 minutes. Wash and dry the pieces before frying.
- Soak vegetables and without salt in boiling water, the process lasts 5-7 minutes. Water is drained and the eggplants are dried in a colander.
Warm salad with aubergines
Very tasty and hearty it turns out a warm salad from aubergine pepper and tomatoes. You can supplement the recipe with other vegetables, cheese and greens. As a filling, a mixture of olive oil, balsamic vinegar and lemon juice is ideal, if there is not enough piquancy in the taste, add the grain mustard and a couple of drops of Tabasco.
Ingredients:
- eggplant - 1 piece;
- ratunda - 2 pieces;
- tomatoes - 2 pieces;
- red onions - 1 pc .;
- dill - 40 g;
- salt pepper;
- olive oil;
- lemon - 1 piece;
- Balsamic vinegar - 1 tsp.
Preparation
- Eggplants, peppers and tomatoes cut into a large cube, onion quarter rings, dill finely chopped.
- On a small amount of oil fry the blue.
- Put all the vegetables, including eggplants in a fireproof form, for 15 minutes.
- Fill with a mixture of balsamic, butter and lemon juice, add and pepper.
- Serve the salad of fried eggplants immediately.
Salad with eggplant egg and pickled onions
A delicious and appetizing salad with aubergines and eggs will complement the pickled onion well. Make this spicy additive is better in advance, so as not to wait until the onion reaches the desired flavor. Quickly marinated vegetable in boiling water with the addition of vinegar, in a ratio of 1: 1, usually it takes no more than one hour.
Ingredients:
- eggplant - 2 pieces;
- marinated onions - 1 pc .;
- eggs, hard-boiled - 2 pieces;
- sour cream - 100 ml;
- mustard - 1 tsp;
- salt.
Preparation
- Eggplants cut into cubes, fry, soak with a napkin.
- Mix the chopped egg, chilled blue and onion, salt.
- Mix sour cream with mustard, season salad with eggs and fried eggplant.
Salad with eggplant and tomato and cheese
Insanely delicious, light and low-calorie salad with fried eggplants and tomatoes, supplemented with mozzarella - a worthy variation of the Italian "Caprese". Salted eggplants are much less absorbed by the eggplant before the frying, because the dish will suit those who eat right. Take out the snack while the blues are still warm.
Ingredients:
- eggplant - 1 piece;
- tomatoes - 2 pcs .;
- mozzarel - 150 g;
- olive oil - 1 tbsp. l .;
- lemon juice - 2 tsp;
- liquid honey - 2 tsp;
- balsamic - 1 hour.
- basil - 1 branch;
- salt, ground pepper.
Preparation
- Eggplant millet for 20 minutes, rinse, dry.
- Cut tomatoes and mozzarella with mugs.
- Blue fry until golden sides.
- Spread the prepared ingredients in a dish, add salt, season with pepper.
- From butter, lemon juice and honey to make a dressing, pour the salad with fried eggplant and cheese.
- Supplement with drops of balsamic and basil.
Salad «Eggplant paradise» - recipe
The salad "Eggplant paradise" has an unusual taste, which is prepared quickly, simply and absolutely without any hassle. A full snack can be served without hot, the food turns out to be very satisfying, because a piece of bread is enough for a snack. Mushroom cube and garlic are obligatory components, they add a special originality to taste.
Ingredients:
- onion - 2 pieces;
- eggplant - 2 pieces;
- garlic - 2 teeth;
- egg - 1 piece;
- parsley - 40 g;
- a cube of mushroom - 1 piece;
- salt, pepper, mayonnaise;
- oil for frying.
Preparation
- Eggplant cut into strips, mix with egg, put in refrigerator.
- Fry the onion and pour into a bowl.
- Fry eggplants, until ready, enter the mushroom cube, mix, pour to the onion, salt, season with pepper.
- Mix mayonnaise with garlic.
- Fill the salad with fried eggplant with mayonnaise, add chopped parsley, stir, serve cold.
Kadi-cha - a Korean salad of aubergines
Fans of vigorous snacks will definitely like a spicy salad of aubergine cadi-cha. Appetizing hot appetizer with an unusual spicy aroma of coriander and cilantro, is prepared quickly and is also lightly eaten. The recipe does not contain salt, it is replaced by soy sauce. Chile will come in fresh or dried, the choice does not affect the taste.
Ingredients:
- tomato, sweet pepper, onions - 1 pc .;
- eggplant - 2 pieces;
- chili - 1 pod;
- garlic - 3 teeth;
- coriander - 20 g;
- soy sauce - 1 tbsp. l .;
- ground pepper - ¼ tsp;
- coriander - ½ tsp;
- frying oil.
Preparation
- Eggplants and peppers cut into strips, onions quartered with rings, blanched tomato with a cube.
- Spice the onion, add the tomato, fry for 2 minutes.
- Introduce pepper, simmer a couple of minutes.
- Throw the eggplant, fry for 15 minutes.
- Add greens, garlic and chili, coriander and pepper. Turn off the fire.
- Pour the soy sauce, mix, cover, leave for 3-5 minutes.
- Serve a salad of vegetables and fried eggplants while it's still warm.
Turkish eggplant salad
Turkish salad from fried eggplant is served as a garnish for main dishes. The food comes out fragrant and very spicy by adding a lot of garlic and hot pepper. There are a lot of recipes for such a salad, but this one can be confidently called the most original, thanks to a special dressing.
Ingredients:
- eggplant - 3 pieces;
- hot pepper - 1 pod;
- sweet pepper - 3 pieces;
- oil for frying;
- coriander - 50 g;
Refueling:
- tomatoes - 3 pieces;
- garlic - 4 teeth;
- grape sauce - 2 tbsp. l .;
- sugar ½ tsp.
Preparation
- Blanched tomatoes to wipe in puree, pour into a saucepan, wait until boiling.
- Pour the grape sauce, add sugar, simmer for 15 minutes. Turn off the heat, add the chopped garlic.
- Eggplant roast until golden brown.
- In oil from under the blue fry the chopped paprika sweet and bitter.
- In a salad bowl lay a layer of aubergines, followed by peppers, do not mix.
- Pour tomato dressing, put in the refrigerator for 2 hours.
- When serving a salad of fried eggplants with garlic and pepper sprinkle with cilantro.
Salad with eggplant and meat
Warm salad with eggplant and beef can replace a full lunch or dinner. In moderation, an acute appetizer with a bright Asian flavor will please lovers of spicy food. An excellent combination of blue with meat will not leave indifferent even the most nutritious eater. To make the beef cooked soft cut it into thin strips.
Ingredients:
- beef tenderloin - 300 g;
- eggplant - 2 pieces;
- carrots, sweet peppers - 1 pc .;
- bitter pepper - ½ pcs .;
- coriander - ½ tsp;
- sesame oil for frying;
- salt;
- parsley, coriander and dill - 50 g;
Refueling:
- garlic - 2 teeth;
- lemon juice - 2 tbsp. l .;
- olive oil - 3 tbsp. l .;
- red pepper - ¼ tsp;
- sugar - 1 pinch;
- soy sauce - 2 tbsp. l.
Preparation
- Finely chop the meat, quickly fry.
- Cut the pepper into strips, carrots and eggplants, add to the meat, simmer 10 minutes. Season with coriander and bitter pepper, salt.
- Mix the ingredients for refueling. Pour the sauce over the salad.
- Serve immediately, sprinkle with herbs.
Salad with fried eggplant and mushrooms
A very unusual salad of fried eggplant with mayonnaise with the addition of mushrooms and garlic will be loved by every cook. Champignons, in this case, use canned, if not, use fresh fried, but in the salad add the pickled onion in vinegar.
Ingredients:
- eggplant - 2 pieces;
- champignon marinated - 150 g;
- garlic - 2 teeth;
- sweet pepper - 1 piece;
- bitter pepper - ½ pod;
- tomatoes - 2 pcs .;
- mayonnaise;
- salt, pepper, oregano;
- frying oil.
Preparation
- Eggplant cut into a large cube, fry until golden brown.
- Pepper, tomatoes cut into cubes, chili grind.
- Mix all vegetables, salt, season with oregano and pepper, add mushrooms.
- Garlic mixed with mayonnaise, season salad.
Armenian salad with aubergines and tomatoes
Very simple and delicious salad with fried eggplant, tomatoes and pepper. Preparing a snack quickly from the simplest ingredients, but the taste is so harmonious that it will have to be done more so that everyone will have enough. In this recipe, the number of ingredients is indicated for a full 5 servings.
Ingredients:
- eggplant - 300 g;
- onion - 100 g;
- tomatoes - 200 g;
- sweet pepper - 1 piece;
- dill - 30 g;
- vinegar - ½ tsp;
- oil for frying;
- pepper and salt.
Preparation
- Peeled eggplants cut into mugs, fry portions in oil.
- Sparce onion, put in a salad bowl over eggplant.
- Tomatoes, peeled peppers cut into mugs, lay out to blue.
- Salt, season with pepper, sprinkle with vinegar.
- Stir, sprinkle with dill.